9
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: found
      Is Open Access

      Breakfast in Denmark. Prevalence of Consumption, Intake of Foods, Nutrients and Dietary Quality. A Study from the International Breakfast Research Initiative

      research-article

      Read this article at

      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          Breakfast is considered by many to be the most important meal of the day. This study examined the intake of nutrients and foods at breakfast among Danes and the relation to the overall dietary quality. Data were derived from the Danish National Survey on Diet and Physical Activity 2011–2013, a cross-sectional national food consumption study. A total of 3680 participants aged 6–75 years were included in the analyses of breakfast consumption. The Nutrient Rich Food Index 9.3 method was used to examine the overall dietary quality of the diet. The intake of nutrients and foods at breakfast were compared across dietary quality score tertiles by ANCOVA adjusted for energy and socio economic status. Breakfast was eaten frequently by children and adults and contributed with 18–20% of total energy intake. Breakfast was relatively high in dietary fibre, B vitamins, calcium and magnesium and low in added sugar, total fat, sodium, vitamin A and D. A decrease in the intake of added sugar, total fat and saturated fat and an increase in the intake of dietary fibre and most micronutrients were seen across tertiles of dietary quality scores. Commonly consumed foods provided at breakfast in Denmark included bread, breakfast cereals and dairy products as well as water, coffee and juice, while intakes of fruits, vegetables, cakes and soft drinks were low.

          Related collections

          Most cited references21

          • Record: found
          • Abstract: not found
          • Article: not found

          Scientific Opinion on Dietary Reference Values for carbohydrates and dietary fibre

          (2010)
            Bookmark
            • Record: found
            • Abstract: found
            • Article: not found

            Development and validation of the nutrient-rich foods index: a tool to measure nutritional quality of foods.

            Ranking and/or classifying foods based on their nutrient composition is known as nutrient profiling. Nutrition quality indices need to be tested and validated against quality of the total diet. A family of nutrient-rich foods (NRF) indices were validated against the Healthy Eating Index (HEI), an accepted measure of diet quality. All foods consumed by participants in NHANES 1999-2002 studies were scored using NRFn.3 (where n = 6-15) indices based on unweighted sums, means, and ratios of percent daily values (DV) for nutrients to encourage (n) and for nutrients to limit (LIM) (3). Individual food scores were calculated based on 100 kcal (418 kJ) and FDA serving sizes [reference amounts customarily consumed (RACC)]. Energy-weighted food-based scores per person were then regressed against HEI, adjusting for gender, age, and ethnicity. The measure of index performance was the percentage of variation in HEI (R2) explained by each NRF score. NRF indices based on both nutrients to encourage and LIM performed better than indices based on LIM only. Maximum variance in HEI was explained using 6 or 9 nutrients to encourage; index performance actually declined with the inclusion of additional vitamins and minerals. NRF indices based on 100 kcal (418 kJ) performed similarly to indices based on RACC. Algorithms based on sums or means of nutrient DV performed better than ratio-based scores. The NRF9.3 index, based on 9 nutrients to encourage and 3 LIM per RACC and per 100 kcal, explained the highest percentage of variation from HEI and could be readily expected to rank foods based on nutrient density.
              Bookmark
              • Record: found
              • Abstract: found
              • Article: not found

              The Nutrient Rich Foods Index helps to identify healthy, affordable foods.

              The Nutrient Rich Foods (NRF) Index is a formal scoring system that ranks foods on the basis of their nutrient content. When used in conjunction with a food prices database, it can help identify foods that are both nutritious and affordable. Our aim was to identify healthy, affordable foods and food groups by using the NRF index and US Department of Agriculture (USDA) nutrient composition and food prices data sets. Foods in the USDA Food and Nutrition Database for Dietary Studies 1.0 were scored by using the NRF index. This NRF algorithm was represented by the sum of the percentage of the daily values of 9 nutrients to encourage (protein, fiber, vitamin A, vitamin C, vitamin E, calcium, iron, magnesium, and potassium) minus the sum of the percentage of the maximum recommended values for 3 nutrients to limit (saturated fat, added sugar, and sodium). NRF scores and mean national food prices were calculated per calorie and per US Food and Drug Administration-defined serving. Each of the 9 USDA food groups offered foods of diverse nutritive value and cost. Eggs, dry beans and legumes, and meat and milk products were the lowest-cost sources of protein. Milk and milk products were the lowest-cost sources of calcium, whereas vegetables and fruit were the lowest-cost sources of vitamin C. Milk, potatoes, citrus juices, cereals, and beans had more favorable overall nutrient-to-price ratios than did many vegetables and fruit. Energy-dense grains, sweets, and fats provided most of the calories but fewer nutrients per dollar. One important application of nutrient profile models is to help consumers identify foods that provide optimal nutrition at an affordable cost.
                Bookmark

                Author and article information

                Journal
                Nutrients
                Nutrients
                nutrients
                Nutrients
                MDPI
                2072-6643
                14 August 2018
                August 2018
                : 10
                : 8
                : 1085
                Affiliations
                [1 ]National Food Institute, Division of Risk Assessment and Nutrition, Technical University of Denmark, 2800 Copenhagen, Denmark; jmat@ 123456food.dtu.dk (J.M.); karko@ 123456food.dtu.dk (K.K.); apbj@ 123456food.dtu.dk (A.B.-J.)
                [2 ]DTU Compute, Department of Applied Mathematics and Computer Science, Technical University of Denmark, 2800 Copenhagen, Demark; camt@ 123456dtu.dk
                Author notes
                [* ]Correspondence: sisfa@ 123456food.dtu.dk ; Tel.: +45-3588-7422
                Article
                nutrients-10-01085
                10.3390/nu10081085
                6116167
                30110931
                3c4feef1-2a56-4bee-a4a9-07f2a3ef9c0d
                © 2018 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 12 July 2018
                : 09 August 2018
                Categories
                Article

                Nutrition & Dietetics
                breakfast,dietary intake,foods,nutrition,dietary quality,nrf 9.3,index
                Nutrition & Dietetics
                breakfast, dietary intake, foods, nutrition, dietary quality, nrf 9.3, index

                Comments

                Comment on this article